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Fortune Maker Restaurant run by Patrick Lew, 46, and his wife, Chong Siew Ling, 38, the shop serves steamed Soong fish head (varieties: steamed with shredded ginger, glutinous rice wine and spicy soy bean sauce). Soong fish head is popular for its smooth flesh and it does not have the mud smell which is common freshwater fish. To eliminate the strong fishy smell, first, the fish head is immersed in a bucket of rice water with wedges of lemon to wash off the fishy smell before it goes into a steamer. A timer monitors the steaming duration. Five minutes on the dot, the fish head is removed and the juices drained out. It is only after the fish head has been drained of this liquid that the ingredients, like rice wine or sauces are added in before it is topped with shredded ginger, chilies and parsley.

Fortune Maker Restaurant

20GF, Jalan Kuchai Maju 9,

Kuchai Entrepreneur's Park,

Off Jalan Kuchai Lama,

58200 Kuala Lumpur.

Tel: 016-666 5886/ 016-233 8386

Business hours: 9.00am - 10:00pm

Steamed Fish Head, RM22.00

A fresh fish head prepared in the most simple way, steamed and top with restaurant recipe flavored soy sauce, garnished with shredded ginger, chilies and parsley. A jelly-like contents of the fish head is the most delicious part of the fish head which is also rich in Omega 3 oils.

Kailan with stewed preserved vegetable, RM12.00

Exceptional creative dish, I like "Mui Chow" ) preserved vegetable cooked with pork, it gave the kailan more flavor when you eat them together.

Thai Style Pork, RM13.00

A little spicy but have a love sweet and sour taste, pork meat was tender and juicy, perfectly cooked.